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Low carb orange chicken

This is a very low carb dish with including cauliflower rice as net carbs of seven grammes
Servings: 1

Equipment

  • 1 Ninja Foodi
  • 1 Cast Iron Skillet
  • 1 Whisk

Ingredients

  • 6 oz chicken breast
  • 1/3 cup fresh orange juice about 1 medium orange
  • Zest of 1 orange
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • 1-2 tbsp erythritol
  • 1/2 tsp garlic powder
  • 1 tsp fresh grated ginger
  • 1/4 tsp red pepper flakes optional, for heat
  • 1 tsp psyllium husks
  • 2 tbsp water

Instructions

Pepare the Chicken

  • Season the chicken pieces with salt and pepper. If breading is desired, lightly coat the pieces with almond or coconut flour.
  • Heat the avocado oil in a large skillet over medium-high heat. Cook the chicken until golden brown on all sides and cooked through (internal temp 165°F/75°C). Remove the chicken from the skillet and set aside.

Make the Sauce

  • In a small bowl, whisk together orange juice, orange zest, soy sauce, vinegar, sesame oil, sweetener, garlic powder, ginger, and red pepper flakes.
  • In another small bowl, mix the xanthan gum (or arrowroot) with water until dissolved.
  • Pour the orange sauce mixture into the skillet over medium heat. Let it simmer for 1-2 minutes.
  • Slowly add the xanthan gum mixture while stirring continuously until the sauce thickens to your desired consistency.

Combine and Serve

  • Add the cooked chicken back into the skillet, tossing to coat evenly with the thickened sauce. Simmer for another minute to meld the flavors.